Gingerbread Cake Roll has that magical, old-fashioned holiday vibe that instantly makes my whole kitchen feel like Christmas. Every year when the season hits, I’m in full gingerbread mode — and this cake roll is one of those desserts my family always gets excited about. Ariya wanders in to “check on it,” Cameron tries to sneak a finger into the whipped cream filling, and even James hovers because the smell of warm ginger, molasses, and spices takes over the entire house. It’s soft, stunning, and way easier than it looks, making it the perfect show-stopping dessert for any holiday gathering. Whether you’re bringing it to a party, hosting at home, or just wanting something festive for your own crew, this is the kind of recipe that makes December feel… well, extra delicious.
What Is This Recipe Exactly?
This Gingerbread Cake Roll is a soft, spiced holiday sponge cake rolled up with a creamy whipped filling and finished with a cozy white-chocolate buttercream “bark” design. It’s the classic cake-roll technique, but with deep gingerbread flavor thanks to molasses, warm spices, and a light, airy sponge. It slices beautifully, holds its shape, and makes a stunning centerpiece for Christmas dessert tables without being overly sweet or heavy. If you love the flavor of gingerbread houses, spiced cookies, or anything warm and nostalgic, this cake roll delivers all of that in a super tender, cloud-like texture.
Why This Recipe Works
This recipe succeeds because every component is balanced:
- Separate egg whipping gives you a sponge that rises without deflating — no dense cake here.
- Molasses + warm spices give classic gingerbread depth while keeping the cake soft instead of sticky.
- Whipped cream filling keeps everything light and fresh, offsetting the bold spices perfectly.
- Rolling the cake while warm trains it into shape so it doesn’t crack later.
- White chocolate buttercream finish gives a polished, bakery-style look that’s still easy for a home baker.
The method is simple enough for beginners but produces a professional-looking holiday dessert.
Ingredient Breakdown: What Each Item Does
Eggs (separated)
The whites create lift when whipped; the yolks add richness and structure.
All-purpose flour
Gives the sponge stability without weighing it down.
Molasses
The star of the gingerbread flavor — adds color, moisture, and depth.
Granulated sugar
Sweetens and helps stabilize the whipped egg whites.
Baking powder
Adds lift to support the sponge structure.
Cinnamon, ginger, nutmeg, cloves
The classic gingerbread quartet — warm, cozy, and aromatic.
Salt
Balances sweetness and sharpens the spice profile.
Vanilla
Softens the spice edges and adds warmth.
Heavy whipping cream
Whipped for a light, fluffy filling.
Powdered sugar
Sweetens the whipped cream and buttercream without graininess.
Butter + cream cheese + melted white chocolate
Creates a silky frosting that spreads beautifully and mimics a “log” when textured.
Make Ahead + Storage Tips
Make Ahead:
- Bake the cake roll up to 24 hours in advance.
- Keep it wrapped tightly in plastic once filled and rolled.
- Add the white chocolate buttercream the day you serve for the freshest look.
Storage:
- Refrigerate covered for up to 4–5 days.
- Slice just before serving for the cleanest cuts.
Freezing:
Thaw overnight in the fridge, then frost the next day.
Freeze the rolled (unfrosted) cake for up to 2 months.
Why You’ll Love This Recipe
It’s visually impressive — perfect for a holiday dessert table.
It tastes like the BEST parts of the holidays — warm, cozy, nostalgic.
The texture is unbelievably soft and tender.
It looks fancy but is shockingly simple.
You can make it fully ahead of time.
The whipped cream center keeps it airy, not overly sweet.
FAQ Section
How do I prevent my cake roll from cracking?
Rolling it while warm is key. As soon as it comes out of the oven, invert it onto a powdered-sugar-dusted towel and roll it up gently. This trains the cake to hold its shape. Cracks usually happen when a cake cools flat and becomes stiff before rolling.
Why is my sponge dry or tough?
Overmixing or using too much flour can cause this. Gently fold the dry ingredients in with a light hand—this is a sponge cake, not a traditional batter cake. Also, don’t overbake; even two extra minutes can dry out a sponge.
My cake deflated—what happened?
Likely the egg whites were under-whipped or over-whipped. You want medium peaks — not runny, not stiff. Also avoid stirring aggressively once folding begins.
Can I use store-bought whipped topping instead of whipped cream?
You can, but fresh whipped cream tastes far better and holds up well when stabilized with powdered sugar.
Can I skip the white chocolate buttercream?
Yes, but the buttercream adds both flavor and structure for decorating. You can also simply dust the roll with powdered sugar.
Can I add nuts or mix-ins to the filling?
Add-ins can tear the cake when rolling. If you want texture, sprinkle finely crushed pecans on top of the buttercream instead.
Why does my cake stick to the towel?
Be sure the towel is heavily dusted with powdered sugar. Too little, and yes… it glues itself on.
Can I double the recipe?
You can, but bake each cake on its own sheet. One pan per roll keeps the height and texture correct.
Variations & Substitutions
Make it a Yule Log style roll with chocolate frosting instead of white chocolate
Cream Cheese Filling instead of whipped cream
Spiced Whipped Cream with extra cinnamon and ginger
Maple Whipped Cream for a sweeter twist
Chocolate Drizzle over the top
Pecan Crunch sprinkled inside or on top
Replace spices with pumpkin pie spice
Use dark molasses for deeper flavor
Budget Breakdown (Approximate Pricing)
Based on average U.S. grocery prices 2025.
- Eggs: $1.25
- Flour: $0.30
- Sugar (granulated + powdered): $0.75
- Molasses: $0.60
- Spices: $0.80
- Heavy cream: $1.50
- Butter: $0.75
- Cream cheese: $1.00
- White chocolate chips: $1.25
- Vanilla: $0.30
Approximate Total Cost: $9.50
Cost Per Slice: ~$0.95 per serving
A bakery would easily charge $28–$38 for a cake like this.
Troubleshooting Tips & Tricks
- Cake cracking? Roll while warm and don’t overbake.
- Cake sticking? Use more powdered sugar on the towel.
- Filling leaking out? Roll more tightly and leave a border around the edges.
- Dry cake? Pull it from the oven the moment it springs back to the touch.
- Buttercream too soft? Chill it 10 minutes before spreading.
- Whipped cream runny? Whip to stiff peaks and use cold cream only.
Lightened-Up / Lower-Calorie Version
- Use light whipped topping instead of heavy cream
- Swap reduced-fat cream cheese for full-fat in the buttercream
- Use half the buttercream or replace with a simple powdered sugar dusting
- Reduce sugar in the filling by 25%
- Use blackstrap molasses, which is less sweet and lower in calories
This keeps it festive without being quite as rich.
Nutrition Information (Estimated Per Slice)
(Based on 10 servings)
- Calories: 330
- Fat: 19g
- Carbs: 37g
- Sugar: 27g
- Protein: 4g
- Fiber: 1g
My Personal Kitchen Notes
This cake roll fills the whole house with that nostalgic gingerbread smell that instantly makes me think of childhood and my own kids wandering into the kitchen asking when it’s ready. The sponge is honestly one of the softest holiday cakes I make — and it’s shockingly forgiving. Rolling it while warm has never failed me, and the white chocolate buttercream on top gives it such a pretty, snowy look. If you’re intimidated by cake rolls, this is the one to start with — it’s straightforward, flexible, and never overly sweet.
My Final Thoughts
If there’s one dessert that feels like pure holiday magic, it’s this Gingerbread Cake Roll. It’s elegant enough for a party, simple enough for a weeknight December dessert, and nostalgic in a way only gingerbread can be. Whether you’re adding it to your holiday table or gifting slices to friends and family, this recipe delivers everything you want in a Christmas dessert — flavor, beauty, and that warm, cozy holiday feeling.
More Recipes You Will Love!
Soft Batch Gingerbread Cookies
Carrot Cake Roll with Cream Cheese Frosting Filling
Gingerbread Cake Roll
Ingredients
Gingerbread Sponge Cake
- 4 large eggs separated
- 1 cup all-purpose flour
- 1/2 cup molasses
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar for dusting
Whipped Cream Filling
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
White Chocolate Buttercream
- 1/2 cup unsalted butter softened
- 2 oz cream cheese room temperature
- 1/2 cup white chocolate chips melted and cooled
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a jelly roll pan with parchment paper.
- In a medium bowl, combine together the flour, spices, baking powder, and salt.
- Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk until light and foamy. Slowly sprinkle in granulated sugar and continue whisking over medium-high speed until medium peaks form. Transfer to a large bowl and set aside.
- Clean your mixer bowl. Add in the yolks, beat over medium-high speed until foamy. Add in molasses and vanilla. Beat until pale, about 3-4 minutes.
- Add about a third of the egg whites to the yolk mixture. Combine together using the whisk attachment. Gently fold in the remaining egg whites with a spatula in two separate additions.
- Fold in the flour gently in four additions until each time all of the flour has been incorporated. Be careful not to deflate the mixture. Scrape the bottom to check no flour streaks remain.
- Pour the batter into the prepared baking sheet. Spread it into an even layer.
- Bake for 15-17 minutes until golden.
- Meanwhile, prepare a kitchen towel by dusting it with powdered sugar.
- Cool for 5 minutes before inverting it onto a kitchen towel dusted with confectioner’s sugar. Peel back the parchment paper, then roll the cake up tightly. Allow to cool completely on a wire rack.
- Whip up the heavy cream over high speed for one minute. Add in the powdered sugar and vanilla and continue to whisk on high until the cream is thick.
- Once the cake has cooled, gently unroll the cake. Spread the whipped cream on top, leaving a border at the edges.
- Roll the cake up, then wrap in plastic and refrigerate for at least 1 hour.
- For the white chocolate buttercream, cream butter with cream cheese until fluffy, then add in melted and cooled white chocolate. Add in powdered sugar and vanilla, beating for about 30 seconds.
- Spread the white chocolate buttercream over the cake. Using a fork, create a bark-like pattern. Sprinkle with cinnamon sugar.
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